Cheeseburger Bites

I was visiting with an old colleague this week and she was telling me how nice it was when she saw my blog notifications come into her email inbox. I lamented how I have not done nearly enough blogging this year and that I really need to get back into it. It just feels like there is never enough time, or I’ve thought about a post BEFORE I start cooking dinner and then all of the sudden my plate is empty and I didn’t take a single picture…

And now it’s June.

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I’m doing my best to wrap up all the learning we have done this year, report cards and year end activities but there really is just so much left to do.

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Oh well, the end of June is coming whether I am ready for it or not.

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Andrew and I love a good burger, but I am not handy with the barbecue and most times I want to get dinner ready before he gets home so that we are not eating super late at night. (And by super late I mean 6:30. Yes, I am like a 90 year-old)

So when I found this recipe for bake-able mini cheeseburgers I was intrigued to say the least.

Cheeseburger Bites

Here is what you need:

  • 1 pound of ground beef
  • 1 can of condensed French onion soup (or I just used a onion soup dry packet mix)
  • 2 tbsp ketchup
  • cheese (5 deli slices or you can use shredded. Whatever you like best….I just used what I had on hand in the fridge)
  • 1 tube of biscuit dough
  • shredded lettuce, mustard and chopped pickles to garnish the top

I preheated my oven to 375 degrees and sprayed my muffin tins with non-stick spray.

In a large skillet I browned my ground beef and removed any excess fat once it was all cooked through.

I added in the soup and ketchup and half the cheese. I cooked it again until the cheese was all melted in.

Cheeseburger Bites

In each muffin tin, I placed a piece of biscuit dough and pressed it down and up the sides.

Cheeseburger Bites

Into each dough cup, I spooned about 1/4 cup of the beef mixture.

Cheeseburger Bites

I baked these for 15 minutes or until the biscuits were golden brown. I topped with the remaining cheese and let it melt a bit before adding on the pickles, mustard and lettuce.

I served these with a salad on the side.

Cheeseburger Bites

The Verdict- These taste great! A quick and easy weeknight meal. I’m sure you could even make these in mini muffin tins for a┬ácute little appetizer to serve at your next get together.


Chocolate Black Bean Cupcakes

I am the black sheep of the family when it comes to food.

I eat very differently from everyone else and they often stare at me with a look of disgust when I explain some of the things we eat….and then they look at Andrew with a distinct look of pity. “What is she making you eat?!?” is written across their faces and sometimes they even say it out loud.

But I am not easily deterred…

Good thing because I would have never found this gem of a recipe and believe me, when you try these cupcakes, you will never go back to regular cupcakes again. Seriously…these are incredible AND healthy AND delicious. What more could you ask for?

Chocolate Black Bean Cupcakes

I originally made these cupcakes for my uncle’s birthday. He was recently diagnosed with diabetes and is trying to limit his sugar intake as well as up his fiber intake (music to my ears). I wanted him to have a treat without having to compromise his healthy eating plan. I have always wanted to make black bean cupcakes/brownies/cake, so I figured this was the perfect time to try it. I made them a day early and forced Andrew to be my tester. If they were REALLY bad, I would go and buy a not so healthy dessert and no one would be any the wiser (and Andrew would have only had to suffer through one cupcake).

And just so you know- I have made these cupcakes 4 times for my family since my uncle’s May 1st birthday. Here is what is interesting and vindicating all at the same time- everyone makes fun of me for eating the way I do, they crinkle up their noses and ask Andrew how he can possibly survive all this weird stuff….but when someone needs a healthy dessert, who do they come running to? Me! Healthy, fiber-loving, sugar-limiting, hiding-veggies-in-other-things me.

Chocolate Black Bean Cupcakes

To make these cupcakes you will need to preheat your oven to 350 degrees and line 12 muffin cups with cupcake liners. The first time I made these I just sprayed my pan and poured the batter right in…but they were VERY hard to get out. Go with the liners, it just makes everything so much easier.

In a blender mix together the following things until very smooth.

  • 1 can black beans rinsed and drained
  • 3 eggs
  • 1.5 tsp vanilla
  • 0.5 tsp salt
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda

In a separate bowl whip the following ingredients until smooth

  • 1/3 cup honey
  • 7 tbsp coconut oil
  • 2 eggs

Pour the honey/coconut oil mixture into the blender and blend until completely smooth, scraping down the sides to make sure that everything is mixed together well.

Pour the batter into the muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean. I usually start checking around the 15 minute mark so that they do not over bake.

Once cooled you can ice with any type of icing you like or serve with a little whipped cream and berries. These are awesome just plain, but be aware they are a rich dark chocolate flavor (because there is so little honey and absolutely no sugar) so if you want just a little hint of sweetness (since they are so healthy) a small dollop of icing won’t hurt you.

Chocolate Black Bean Cupcakes

The verdict- I’d like to think my dad would have taken a bite of one of these, chewed it thoughtfully, nodded his head and said “hmmm, these are actually good.” and then proceed to eat 2 or 3 as the night went on. They are a guilt free way to have a treat and feel like you are indulging without really indulging. And an added bonus- these are gluten free too. I know I will be making these again…and like I said, I may never make a regular cupcake again.